Edible Brussels Sprouts

1. In large pan, heat oil in pan on medium and toss in sprouts. Add the garlic.
2. When the sprouts are getting nice and blackened, add the stock.
3. Let the stock reduce so that there is no water left; it should look slightly goopy and the sprouts should be charred.
My aunt usually adds lots of butter but you could add vegan butter, if you like. Personally I like the lower fat version better.'

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SO HOW'D IT GO?

Wow, all my life, I have HATED brussel sprouts, but now that has all changed since trying this recipe! Mine didn't turn out gluggy at all, just perfectly soft but not mushy and oh so full of garlicy flavour!! Wow! I served this on a bed of mashed potatoes and sweet potatoes (yams). An awesome, nutritious, easy weekend meal for one. Thank you sooo much for this recipe!! xxx :)>>>

These were good. This is basically how I always prepare brussel sprouts (except the blackened part...I just sautee them forever with some butter and seasoning). I grew up eating them all the time so I love them!